Lunches
Louvi me Lahana (Black-Eyed Pea & Greens Stew)
The Quirky Foodster Team
Ingredients
- 300 g (10 oz) Dried black-eyed peas
- 300 g (10 oz) Swiss chard or spinach, chopped
- 1 large Onion, chopped
- 80 ml (1/3 cup) Olive oil
- 3 tbsp Lemon juice
- 1 tsp Salt
Method
- Soak black-eyed peas in water for 2 hours (they cook faster than most dried beans, so no overnight soak is needed).
- Drain and place peas in a pot with fresh water to cover by 5cm; bring to a boil then reduce to a simmer.
- Cook for 20 minutes, then add the chopped onion and greens.
- Simmer for a further 15-20 minutes until the peas are tender and greens are wilted.
- Drain most of the excess liquid, leaving a small amount for moisture.
- Stir through olive oil and lemon juice, and season with salt before serving warm.
Introduction: A humble Lenten dish rooted in Cyprus's Orthodox fasting traditions, this stew pairs black-eyed peas with
wild or cultivated greens.
Cultural Background: A humble Lenten dish rooted in Cyprus's Orthodox fasting traditions, this stew pairs black-eyed peas with
wild or cultivated greens. It reflects the island's reliance on legumes and foraged greens during periods
when meat and dairy were avoided, and remains popular year-round for its simplicity.
Variations: Vegetarian. Naturally vegan as traditionally prepared for Lent.
Storage: Refrigerate up to 4 days in an airtight container.
Reheating: Reheat gently on the stovetop with a splash of water, or microwave covered for 2 minutes.
Nutrition: Per serving: ~260 kcal, 13g protein, 11g fat, 30g carbohydrate.
FAQs
Q: Is this dish vegan?
A: Yes, it is naturally vegan as prepared in Orthodox fasting tradition.
Q: Can I use canned black-eyed peas?
A: Yes, use 2 cans, drained, and reduce cooking time to 15 minutes total.
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